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Piadini recipe
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Try your hand at bread-making with this classic Italian recipe. Dating back to Ancient Rome, these flatbreads have a flaky texture and are traditionally eaten cold with savoury fillings. Cover them with creamy ricotta, sun-dried tomatoes and basil for a hearty snack or light lunch. See method
Ingredients
- 125g plain flour, plus extra for dusting
- 1 tbsp olive oil
- 125g ricotta
- 140g sun-dried tomatoes, chopped
- fresh basil, to serve
Each serving contains
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Energy
605kj
144kcal
7%
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Fat
6g
8%
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Saturates
3g
13%
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Sugars
2g
2%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 18.9g
Protein 4.5g
Fibre 1.9g
Method
- Sift the flour and ¼ tsp salt into a bowl. Make a well and work in the oil and 65ml water to form a soft dough. Knead on a floured surface until smooth. Wrap in clingfilm and leave to rest for 30 mins.
- Divide the dough into 6 and roll out each piece to a 12cm disc. Heat a griddle pan until hot and cook the discs for 1-2 mins on each side, until charred and puffed up; cool.
- Top the discs with the ricotta, sun-dried tomatoes and basil leaves; season. Fold over to eat.
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